Boiled eggs

1. GIANT COUSCOUS SALAD WITH SOFT BOILED EGGS, BEETROOT AND GREENS Ingredients

Serves: 2

• 150g giant couscous, instructions on packaging

• lemon juiced

• Salt

• Pepper

• Olive oil

• 2 beetroots, cooked and diced

• 80g of chard/cavolo nero, stems removed, roughly chopped

• 40g pumpkin seeds, toasted

• Cress or rocket leaves

• 2 large British Lion eggs, soft boiled

• 2 tbsp creme fraiche

• 1 tbsp whole grain mustard

Directions

cooked according to

In a medium-size frying pan heat a tablespoon of olive oil. Fry the cavolo nero/chard for about 5 minutes, stirring occasionally.

In a large mixing bowl, season the couscous with salt, pepper and lemon juice. Transfer on to two large plates or bowls.

Top the couscous with cavolo nero, diced beetroots, pumpkin seeds and finally soft-boiled eggs and cress.

If you’re after a richer meal use the mustard dressing. Mix the creme fraiche and mustard together and spoon over the salad.

2. KALE SALAD WITH AVOCADO AND BOILED EGG Ingredients

Serves: 2

• 2 medium British Lion eggs

• 1 tbsp rapeseed oil

• 100g kale, stalks removed and shredded

• ½ red chilli, seeds and finely chopped

• 1 clove garlic, peeled and finely chopped removed

• 5cm piece of ginger, peeled and finely chopped

• 2 tbsp olive oil

• ½ lemon, juiced

• 1 tsp maple syrup

• 6 radishes, sliced

• 50g broad beans

• 1 avocado, peeled and sliced

• 30g mixed seeds or chopped nuts

• Salt and pepper, to taste

Directions

Cook the British Lion eggs first. Bring a saucepan of water to a boil and carefully put 4 eggs in. Boil for 5 and a half minutes or 6 minutes if the eggs are big. Transfer the eggs into a bowl and cover them with ice cold water to stop the cooking process. Peel and halve each egg and leave to one side.

Heat the rapeseed oil in a large pan over a high heat. Put the kale in and continuously stir to fry the kale until slightly wilted. This shouldn’t take more than 2 minutes.

Add the chilli, garlic and ginger and stir again for another minute. Take the pan off the heat and transfer the kale into a serving bowl.

Prepare the dressing. In a small bowl, whisk the olive oil, lemon juice and maple syrup together. Season with salt and pepper and whisk again.

Spread the radishes, broad beans and avocado over the top of kale and drizzle with the dressing.

Put the eggs on top of the salad and sprinkle all with mixed seeds or nuts.

3. BOILED EGG AND CHICKEN SALAD Ingredients

Serves: 4

• 4 medium British Lion eggs

• 2 tbsp soy sauce

• 1 tbsp maple syrup

• 1 tbsp rice wine vinegar

• 2 garlic cloves, peeled and finely chopped

• 5cm piece of ginger, peeled and finely chopped

• 6 chicken thighs, skinless

• 300g new potatoes, halved

• 1 tsp sesame oil

Directions

Prepare the marinade. In a mixing bowl, combine the soy sauce, maple syrup, rice wine vinegar, chopped garlic and ginger. Add the chicken thighs and leave aside for a couple of minutes.

Meanwhile, cook the potatoes. Put the potatoes in a saucepan and pour in enough cold water to cover them. Add a teaspoon of salt and bring the water to a boil over a high heat. Turn the heat down and simmer for 10-15 minutes, until the potatoes are soft.

Heat the sesame oil in a deep heavy-based frying pan over a medium heat. Add the chicken (save the marinade for later) and flip each thigh once or twice, brown the meat on each side. Add the chicken stock and the marinade. Cover the pan with a lid, lower the heat and simmer for 15 minutes.

While the chicken is cooking, boil the eggs. Bring a saucepan of water to a boil and carefully put 4 medium British Lion eggs in. Boil for 5 and a half minutes or 6 minutes if the eggs are big. Transfer the eggs into a bowl and cover with ice cold water to stop the cooking process. Peel and halve each egg and leave aside.

Take the lid off and remove the chicken from the pan. Leave the sauce simmering and reducing with the lid off for about 10-15 minutes.

Carefully pick the chicken meat from the bones and shred it with your hands or using two forks if it’s too hot.

Add the shredded chicken back to the reduced sauce, stir and take off the heat once well combined. Taste and season with more soy sauce and vinegar, if needed.

Mix the salad leaves with the sugar snaps and julienned carrot. Place the salad on a large plate or platter.

Arrange the potatoes and chicken over the top of the salad and finally add the eggs.

Recipes courtesy of eggrecipes.co.uk